Directions

Thinly slice the spring onions. Slice the chillies in half and scrape out the seeds with the back of your knife. Thinly slice the flesh. Mince the ginger and garlic cloves.

Dust the steak with the flour. Heat the oil in a heavy bottomed frying pan and fry the steak until browned on all sides. Stir in the rice wine, sugar, soy sauce, star anise, five spice, spring onions, chillies, garlic, ginger and beef stock.

Bring to the boil, then pour into a slow cooker. Cook on low for 8-10 hours or until the beef is tender.